北京全聚德创立烤鸭博物馆

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(1) Olivia Geng, 北京全聚德创立烤鸭博物馆. 中国实时报, July 5, 2014
cn.wsj.com/gb/20140705/rcu111401.asp

, which is translated from

Olivia Geng, Quackery: In Beijing, A New Museum to Roast Duck. China Real Time, July 4, 2014
blogs.wsj.com/chinarealtime/2014/07/04/quackery-in-beijing-a-new-museum-to-roast-duck/

Quote:

“Though foodies might not tout Quanjude for its quality [unexplained], there’s no doubt that when it comes to quantity, the restaurant knows its business.

“Originally, the ducks were stewed [in Nanjing], he [CUI Daiyuan 崔岱远, an author of multiple books on Beijing’s food culture] says.  The dish in its current incarnation didn’t come into existence, according to Mr. Cui, until the end of the 19th century, when palace chefs found themselves abruptly out of work and began seeking employment at ordinary restaurants. While they didn’t know how to stew ducks, they did know how to produce one other dish beloved by the royal families: roast pork. Accordingly, they adopted a similar cooking style for ducks, and Beijing’s roast duck was born—or so the lore goes.

“Quanjude’s ducks—pricier, if not necessarily tastier, than others in town—will set visitors back 238 yuan ($38) a piece, plus a service fee.

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(2)  Min Sun Lee, Pandas to Follow Xi to South Korea. Korea Real Time, July 4, 2014.

(3) Wayne Ma, When Air Quality in Beijing and Shanghai is Least Awful.
blogs.wsj.com/chinarealtime/2014/07/03/when-air-quality-in-beijing-and-shanghai-is-least-awful/

My comment: View the graphics only, which compare monthly PM2.5 concentrations in Beijing, Shanghai and Los Angeles.